Lighter creamy coleslaw
A lighter take on the classic barbecue side, with a fresh herby dressing. It’s lower in calories than the mayo-laden stuff and tastes just as good too.
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Ingredients
- 250g fromage frais
- 4 tbsp mayonnaise
- Finely grated zest and juice ½ lemon
- 1½ tsp caraway seeds, lightly toasted in a dry pan
- Large handful fresh tarragon and parsley leaves, chopped
- 1 large carrot
- 1 large fennel bulb
- Bunch spring onions
- ½ hispi (pointed) cabbage
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Method
- In a large bowl, mix together the fromage frais, mayonnaise, lemon zest and juice, most of the caraway seeds and all the herbs. Season
well with salt and pepper. - Peel the carrot, then use a julienne peeler (or the coarse side of a box grater) to make long strands. Toss into the dressing.
- Finely slice the fennel (reserving the green fronds), spring onions and cabbage and add to the bowl. Toss well to combine. Transfer the coleslaw to a serving dish, top with the remaining caraway seeds and reserved fennel fronds to serve.
Nutrition
- 97kcals Calories
- 6g (0.5g saturated) Fat
- 3.8g Protein
- 5.5g (5.3g sugars) Carbs
- 3.8g Fibre
- 0.1g Salt
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